Are you aware that biriyani originated in Persia and was later introduced to India by the Mughals? There are various hypotheses surrounding the development of biriyani in India. However, in Kerala, biriyani has a unique cultural significance. The fragrance, consistency, flavor, and spices vary depending on where you go in the state. Regardless of whether you’re in the north or south, every Malayali has a tale of attachment to biriyani.
In the northern part of Kerala, a type of rice known as kaima or jeerakashala is used in biriyani, whereas basmati rice is used in the southern part. This variation in rice type greatly contributes to the distinctiveness of the dish throughout the state. This may also be a factor in the widespread popularity of Malabar biriyani around the world.
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In Malabar, Kerala, biriyani is a dish that represents neighborhood culture and is often enjoyed during celebrations. Although some people believe that biriyani should only be consumed within the confines of a dining room, it is still considered a popular and festive meal in this region. Despite differing opinions on its preparation, Malabar biriyani is a highly regarded dish for special occasions.
Many of you may be familiar with the social media reviews of Northside biriyani, but there is another cultural aspect to weddings in this part of the state. The delicious scent of onions and spices wafting from the wedding halls, and the anticipation of finally getting to savor a mouthwatering biriyani has never failed to impress a Keralite. It’s no wonder that weddings are such a joyous occasion on the Malabar side.
Then comes a spicy tangy variant of biriyani called Rawther biriyani, brought in by the Tamil-Muslim community who migrated to Palakkad and now have established their roots there. Rawther biriyani is served with dalcha (made with lentils, drumstick, and starch), chicken gravy, pickle, and salad.
When it comes to biriyanis from the south side, there’s always room for discussion. This dish features long-grained, fragrant rice with minimal spices, topped with juicy raisins and cashews. It’s prized for its subtle flavors and the addition of coconut milk, which gives it a creamy, mildly sweet taste. To complete the meal, pappadam is often served alongside the biriyani.
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The variation in dialect across Kerala greatly influences the local culture, including food. The popular belief is that once you taste the delicious biryani from the north side, it’s hard to resist coming back for more. In the Malabar region, it’s a tradition to have biryani on most Fridays in every household.
There are various types of biriyani dishes available, some of which include fried meat, while others have rice and meat prepared separately and then mixed together. There are also those made with boiled meat. One popular variation is the dum biriyani, where layers of masala, rice, and chicken are stacked and sealed using a paste of maida. Charcoal is then placed on top of the vessel, creating a serene view. Usthad Hotel movie still holds a special place in our hearts due to this dish.
When I was young, I always looked forward to the days when my neighbor’s aunt would bring over a delicious bowl of biriyani accompanied by salad and mint chutney. It seems that our community shares a passion for this dish as it is a frequent guest on special occasions. To this day, biriyani remains my favorite dish, evoking a sense of nostalgia and harmony within our state.
